Celebrate Bastille Day on July 14 with a memorable feast chez toi
Serves 4-6
• 25g butter • 6 large onions, sliced • 4 cloves garlic, crushed • 2 bay leaves • 1 thyme stalk • 2 litres beef stock • 1 cup red wine • Salt and freshly ground pepper • ½ baguette, sliced 2cm thick • 100g gruyere, grated • Parsley to garnish
1. In a large pot, melt thebutter. Add onions, garlic, bay leaves and thyme. On a low heat, soften onions and cook until they start to caramelise; this will take 20-25 minutes. If they start sticking to the bottom of the pan, add a small amount of water.
2. Add the stock and wine, then simmer for 15 minutes, until the flavours infuse. Season with salt and pepper.
